Classic Caprese Salad

A summer staple that lets your tomatoes shine. This classic Caprese gets a fresh-from-the-garden upgrade with a variety of tomatoes. This is the perfect no-cook dish for a hot day!

I love using Brandywine and Sungolds tomatoes from my garden. Layered with creamy mozzarella or pulled burrata, fresh basil, balsamic glaze, and a sprinkle of flaky salt and pepper.

Serves 6-8

Ingredients

• 4-6 large ripe tomatoes, sliced

• 16 oz fresh mozzarella, sliced or 3–4 balls of burrata, gently torn open

• ½ cup fresh basil leaves, chiffonade (thinly sliced)

• Flakey sea salt and freshly ground black pepper, to taste

• Balsamic glaze, for drizzling

• Olive oil, for finishing

Directions

1. Prep the Tomatoes:
   Slice the large tomatoes. Pat dry with paper towels to reduce excess moisture. Lightly salt the tomatoes and let them sit for 5–10 minutes to enhance their flavor.

2. Assemble the Platter:
   On a large serving tray or board, layer tomato slices and mozzarella or torn burrata. Sprinkle the basil evenly throughout for a fresh pop of flavor in every bite.

3. Finish & Serve:
   Drizzle generously with balsamic glaze and olive oil. Finish with a good sprinkle of flaky salt and cracked pepper. Serve immediately with crusty bread or as a fresh side to anything grilled. Enjoy!!!